Stacked Vegetable Portobellos

• 4 small portobello mushrooms (about 12 ounces total)
• 1 tablespoon minced fresh parsley
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon pepper
• 1/4 cup dry white wine
• 1 cup (1/4-inch-thick) sliced zucchini
• 1 cup (1/4-inch-thick) sliced yellow squash
• 1/2 cup (1/4-inch-thick) sliced red onion
• 2 (1/4-inch-thick) slices tomato
• 1/4 cup (1 ounce) crumbled goat cheese

1. Remove stems; remove brown gills from the undersides of mushrooms using a spoon.
2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.
3. Preheat oven to 425u0b0.
4. Place mushrooms and wine in a shallow baking dish. Bake at 425u0b0 for 10 minutes or until mushrooms are soft.
5. Place zucchini, yellow squash, and onion on a baking sheet; brush with reserved marinade. Bake at 425u0b0 for 10 minutes or until slightly soft.
6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegetables evenly between each mushroom. Top each with a tomato slice, 2 tablespoons cheese, and a mushroom. Bake at 425u0b0 for 10 minutes or until thoroughly heated.

portobello mushrooms, parsley, lemon juice, olive oil, italian seasoning, pepper, white wine, zucchini, red onion, tomato, goat cheese

Taken from www.myrecipes.com/recipe/stacked-vegetable-portobellos (may not work)